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A Culinary Journey Through Sicily



Greeks, Arabs, Normans, Germans, Spanish and French conquered and ruled Sicily for many centuries. All of them left here something of their culture, also concerning food and kitchen, one of the most interesting in Italy.

Streetfood in Palermo. On the markets near the Norman palaces the Palermitans eat Arancini, fried rice balls, raw sea urchins and tripes.


The origin of the Empanadas is Spanish. The sweet-sour Caponata made of vegetables, capers and olives is a mix of all mediterranean arts of cuisine.


San Vito Lo Capo is influenced by the Maghreb culture and famous for the Sicilian Couscous.


The little Island of Favignana was once scene of the “Mattanza”, the tuna fishing. Peppe Pappalardo prepares a salad of raw tuna, Aloe vera, fruits and aromatic herbs.


The forming of the “Busiate” and the “Cassatelle” is an art.


Near Modica the family Floridia produces the protected “Ragusano”-Cheese.


The „flying cook” Carmelo Chiaramonte prepares his breakfast on the fish market in Catania.

Some young ambitious cooks invent modern interpretations of the traditional kitchen.


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On the little island of Favignana

The main ingrediences

Couscous

Pina Battaglia and Sara Graziano

Fritto misto

Cassatelle in brodo di pesce

A n n e t t e  F r e i  B e r t h o u d....................................................................................


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